Directions:
- Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.
- Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
- Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.
- Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
- Chill for at least 1 hour in the refrigerator before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.23 Kcal (466 kJ) | ||
| Calories from fat | 89.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Cholesterol | 143.26mg | 48% | |
| Sodium | 163.84mg | 7% | |
| Potassium | 51.36mg | 1% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.98g | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 239.97 Kcal (1005 kJ) | ||
| Calories from fat | 192.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.43g | 15% | |
|---|---|---|---|
| Cholesterol | 309.09mg | 48% | |
| Sodium | 353.49mg | 7% | |
| Potassium | 110.81mg | 1% | |
| Total Carbs | 1.2g | 0% | |
| Sugars | 1.23g | 2% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 10.75g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 2% | |
| Calcium | 43.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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